Gringo Chicken-Rice Soup

"This warm soup has some nice Southwestern flavors in it, with lots of onions, cilantro, cumin and oregano. The tender chicken is first simmmered to create a broth, then it's added to the soup and almost shreds apart on its own. A tiny bit of cream rounds it out, but it's not a typical heavy cream soup. Delicious, takes a little time, but it's easy once the broth is done."
 
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Ready In:
2hrs 35mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Combine chicken breasts, carrots, 1-1/2 cups cilantro leaves and stems, quartered onion half, halved garlic cloves and potato.
  • Simmer together with 6 cups of water for about one hour (more if you have the time).
  • Drain and reserve broth and chicken, discarding vegetables.
  • When cool, cube chicken.
  • Heat about 2 cups of reserved broth to almost boiling.
  • In a large saucepan, saute onions and garlic together.
  • Stir in flour until a"paste" forms.
  • Add hot broth and whisk briskly to dissolve flour and thicken broth.
  • Add remaining stock, then cumin and oregano, continuing to whisk briskly until flour is dissolved and broth is thickened a little.
  • Stir in cooked rice and cubed cooked chicken.
  • Simmer all together for about 40 minutes, stirring occasionally.
  • Chicken will almost shred itself!
  • Stir in salt, pepper and half and half; heat but do not bring to boil.
  • Just before serving add 1 cup fresh minced cilantro and 1 or 2 sliced green onions.
  • The soup will thicken up overnight; thin with water or broth if you wish.

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Reviews

  1. Really delicious soup. It reminded me of a great soup I had while visiting Peru a couple of years ago...one taste and I was right back there, only that one was made with quinoa instead of rice. Next time I will try it with cooked quinoa. The broth was very tasty and worth the time to make from scratch. I did not have any half and half, so I had to settle for 2% milk, and I also used probably closer to 2 1/2 cups of rice as I was using up some leftovers. I will definitely be making this soup again.
     
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Tweaks

  1. Really delicious soup. It reminded me of a great soup I had while visiting Peru a couple of years ago...one taste and I was right back there, only that one was made with quinoa instead of rice. Next time I will try it with cooked quinoa. The broth was very tasty and worth the time to make from scratch. I did not have any half and half, so I had to settle for 2% milk, and I also used probably closer to 2 1/2 cups of rice as I was using up some leftovers. I will definitely be making this soup again.
     

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